Living the Gourmet is pleased to present Grano del Miracolo from Molino Grassi.
An ancient grain, 'Grano del Miracolo' is the first flour produced via the Italian biodiverse agriculture. Though it was the predominant grain used in Sicily and Molise during the nineteenth century, it was gradually replaced by common modern wheat, which was considered both easier to produce and more salable at the time. However, after a container of carefully preserved Miracolo seeds were found in an attic by a Sicilian farmer, the grain was reintroduced in the regions surrounding Parma.
Less invasive than standard wheat, and grown using only sustainable agricultural methods in the hills of Parma, as well as being richer in phosphorus and iron than common wheat, means that Grano del Miracolo is not only a more ecological grain, but also a healthier grain. Raised without pesticides, and GMO free, means that Miracolo is a wholly organic grain as well. In contrast with common wheat, successful harvests of Miracolo are dependent on the morphological composition of the soil in which it is grown, compatible weather conditions, and the characteristics of the individual grain. In fact, unlike common wheat, Miracolo is not sterile, meaning that farmers can continually re-select and adjust their crops year to year.
That being said, Grano del Miracolo is a near perfect example of the importance of rediscovering traditional, noninvasive farming techniques, given their positive impacts not only on the environment, but on the consumer as well.
Living the Gourmet can wholeheartedly recommend Grano del Miracolo to our readers, both for its ecological production, and the quality of the flour.
**I was given this product for review. All opinions expressed are my own.
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I prepared two variations of focaccia with Grano del Miracolo soft wheat flour.
I treated my focaccia like pizza. There are many different varieties and toppings, so feel free to get a little creative.
One foaccia has fresh tomatoes, chopped cilantro, garlic and grated cheese.; The other has kalamata olives, tomatoes, onions and zucchini. Both were a hit with my family.
Focaccia with fresh tomato slices, chopped cilantro (can be substituted with parsley), garlic, herbs and grated cheese.
Focaccia with fresh chopped tomatoes, onion, garlic, zucchini, kalamata olives, herbs and cheese.
Focaccia featuring Grano del Miracolo
- Total Time: 45 minutes
- Yield: 8-10 servings 1x
Ingredients
Focaccia Dough:
- 1 package active yeast
- 1 1/4 cups warm water
- 1 teaspoon sugar
- 3 1/2 cups Grano del Miracolo soft wheat flour
- 1 teaspoon salt
- 2 tablespoons olive oil, plus more for greasing bowl and pan
Tomato & Cilantro Focaccia:
- 1 large tomato, sliced thin
- 1/2 cup fresh cilantro or parsley
- 3 cloves garlic
- 1/2 cup grated cheese
- 1 teaspoon garlic powder
- 1 tablespoon dried oregano
- Salt to taste
- 1 teaspoon red pepper flakes
- Olive Oil for drizzling
For Tomato, Zucchini & Kalamata Olive Focaccia:
- 1 tomato, chopped
- 1/2 zucchini, peeled
- 1/2 red onion, sliced
- 6-8 Kalamata olives, chopped
- 3 cloves garlic, grated
- 1/2 cup grated cheese
- Coarse sea salt to taste
- 1 teaspoon red pepper flakes
- 1 tablespoon dried oregano
- Olive Oil for drizzling
Instructions
- Preheat oven to the lowest setting. Mine is 170 degrees F.
- Oil a large oven proof bowl and let it warm up in the oven. Once the oven reaches the desired temperature, turn off and remove bowl.
- In small bowl or a large cup, proof your yeast. Combine 1 package of yeast, warm water and 1 teaspoon sugar. Let sit for 10 minutes until the yeast bubbles and gets foamy.
- In a medium bowl, whisk together Grano del Miracolo soft wheat flour and salt. Make a small well in the center and add 2 tablespoons olive oil, then add the yeast.
- Mix the batter until the dough comes together and is slightly sticky. If you need more flour, add another ¼ cup of Grano del Miracolo soft wheat flour just until the dough can be easily transferred to the bowl.
- Once the dough is formed, transfer it to the warm, oiled bowl. Turn the dough over to ensure the dough is completely oiled. Cover with plastic wrap and then a towel. Place in the warm oven and let rise. This process should take about 2 hours.
- Once the dough has risen, punch it down, then transfer to an oiled jelly roll pan and press it to fit the pan. Cover with plastic wrap and place back into the oven for about 30 minutes to rise again. Once the dough has risen top with the desired toppings listed above and bake for about 25-30 minutes, or until nice and golden.
Notes
**Prep time does not include inactive prep time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Enjoy with Love,
Catherine
xo
Ellen says
What is the baking temperature on this focaccia?
Living the Gourmet says
Hi Ellen, Yes the recipe directs you bake it at the lowest setting. For me it was 170 degrees F. Enjoy!
karenlamke says
is this flour an ancient grain, processed before they started doing hibreading,, so it will be loweer in gluetin. I tried the Miracolo flour and my bread came out wonderful but am trying to find pure grain like grown thousand of years ago, Any iformation you can give me will be great.
Deb @ Frugal Little Bungalow says
Looks delicious and it was very interesting learning about the grain 🙂
Lois says
This is the type of food I love to eat! Thank you for sharing with Foodie Friends Friday. I chose this recipe as my host favorite! Come to Daily Dish Magazine on Monday!
Jessica @ Jessica in the Kitchen says
This bread looks amazing - love the flavours that you used in it!
Dottie Sauchelli Balin says
Dear Catherine, What an interesting post! I had no idea about this type of flour. What I love is that a Sicilian farmer found the seeds in an attic. This is a wonderful story and so much information on this flour. Great story, I always learn so much from your posts. Wow, your recipe of Focaccia looks delicious and it is hard to choose! I think I will have a piece of each one of them. Thanks for sharing...Have a blessed weekend with your family! Dottie 🙂